Ali Larter Gives Us Her Kid-Friendly Meatball Recipe

Most of us barely find time during our maternity leave to steal a nap here and there, between pumping breast milk and folding little socks. Ali Larter somehow found time to write a cookbook and entertaining manual. The result is something you’re definitely going to want to have on the shelf.

Kitchen Revelry, out on September 10th, is a beautifully compiled book of recipes, divided by month–a great bonus for those of us who want to avoid the seasonality guess work. Plus, the experienced hostess goes beyond the obvious holidays and adds fun ideas to the mix like “wine pairing,” “alfresco lunch,” and a menu for a “spring clothing swap” party. With intimate photos, and fun tips and glimpses into her adventures in entertaining, Ali gives you recipes you can really rely on–without guilt tripping you into any food restrictions (ahem!).

Yes, she’s flawlessly beautiful. Yes, she’s a successful actress. She has a beautiful child and home. And yes, she can cook. Get over it. We did, the minute we started chatting with her about her adventures in the wonderful world of food–and especially when she gave us her kid-approved meatball recipe.

Ali’s Ricotta Meatballs with Chianti Sauce
Serves 4

For sauce
½ cup finely minced onions
¼ cup extra-virgin olive oil
3 garlic cloves, peeled and minced
2 ounces prosciutto, finely diced
½ cup dry red wine
One 28-ounce can crushed San Marzano tomatoes
1 cup beef broth

For meatballs:
1 pound lean ground beef
1 pound ground pork
1 cup fresh bread crumbs
½ cup fresh parsley, chopped
1 cup ricotta cheese
2 large eggs, beaten
2 teaspoons fennel seeds
1 teaspoon cumin
1 teaspoon dried chili flakes
1 teaspoon Kosher salt and freshly ground black pepper
Parmigiano Reggiano wedge

To make the chianti sauce: Sauté minced onions in extra-virgin olive oil for 5 minutes, add 3 cloves of garlic and the prosciutto and continue to saute for 1 more minute. Add ½ cup wine and cook for 1 minute. Add the crushed tomatoes and beef broth and simmer for 30 minutes.

To make the meatballs: Preheat oven to 450°F. Lightly spray a baking sheet with cooking oil spray. Place all the meatball ingredients in a large bowl and mix together by hand. Roll your meatballs, making 2-inch balls. Place the meatballs on the prepared baking sheet and bake for 10 minutes. Remove the meatballs from the oven and add them to your Chianti sauce. Simmer for 15 minutes or until cooked through. Serve the meatballs with the cheese wedge and a grater on the table for your guests.